Crunchy Greens with Cranberry Pumpkin Seed Croutons

Ingredients

- 6 cups assorted mixed greens (e.g., arugula, spinach, and romaine)
- 1 cup croutons
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoons balsamic vinaigrette dressing
- 2 tablespoons Asian sesame ginger dressing

Instructions

1. Prepare the Salad Base:
- Rinse the assorted mixed greens thoroughly under cold water. Pat dry using a clean kitchen towel or a salad spinner. Place the greens in a large serving bowl, allowing room for tossing.

2. Mix the Dressings:
- In a small bowl, combine the balsamic vinaigrette dressing and the Asian sesame ginger dressing. Whisk together until well blended, creating a harmonious balance of flavors.

3. Toast the Pumpkin Seeds:
- Heat a nonstick skillet over medium heat on the stove. Add the pumpkin seeds and toast them for about 3 minutes until they become aromatic and slightly golden. Stir occasionally to ensure even toasting. Set aside to cool briefly.

4. Assemble the Salad:
- Add the croutons, dried cranberries, and toasted pumpkin seeds to the bowl of greens. Drizzle the mixed dressing over the top of the salad components.

5. Toss and Serve:
- Gently toss the salad using salad tongs or your hands to ensure the dressing coats all ingredients evenly. Serve immediately for best texture and flavor.

Total Time

PT10M
10 minutes

Type of Dish

Lunch

Keywords

Crunchy greens, Salad recipe, Lunchtime salad, Easy salad, Toasted pumpkin seeds, Cranberry salad, Quick lunch, Mixed greens, Stove salad, Simple dressing

Recipe Yield

Feeds 4 adults

Calories

Total: 560 calories

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